Cozy Autumn Wild Rice Soup

This Cozy Autumn Wild Rice Soup is full of hearty seasonal vegetables and wild rice (plus chicken, if you would like), it’s wonderfully creamy and comforting, and easy to make in the Instant Pot, Crock-Pot or on the stovetop.

Cozy Autumn Wild Rice Soup Recipe

For those days when you’re craving a cozy, creamy, comforting bowl of soup…I have the perfect new recipe for you.

It’s a riff on the classic chicken and wild rice soup of my childhood.  But in lieu of the chicken (which you’re still welcome to add if you’d like), I’ve loaded this soup up instead with lots and lots of seasonal veggies.  And added in some bolder savory seasonings.  And lightened it up a bit by using milk instead of heavy cream.  And the result?

Basically the most delicious, hearty, sweet-and-savory, thick-and-creamy, comforting soup a girl could ask for.  ♡

Plus, more good news!  It’s easy to make in either the Instant Pot (pressure cooker), Crock-Pot (slow cooker), or on the stovetop — your choice.  And you can adapt the recipe to be gluten-free and/or vegan, if you prefer.  Options, options.  So if you’re ready to cozy up with a warm bowl of soup yourself, load up a shopping bag full of veggies and wild rice, and let’s make some together.

COZY AUTUMN WILD RICE SOUP RECIPE | 1-MINUTE VIDEO


Cozy Autumn Wild Rice Soup Recipe -- made in the Instant Pot (pressure cooker)

Wild Rice Soup Ingredients:

To make this Cozy Autumn Wild Rice Soup recipe, you will need:

  • Wild Rice: I used and loved 100% wild rice (affiliate link) in this recipe, not a wild rice blend.
  • Vegetable Stock: Or chicken stock, whatever you happen to have on hand.
  • Autumn Veggies: Sweet potato, carrots, celery, onion, baby bella mushrooms and garlic.
  • The “Bays”: Old Bay seasoning plus a bay leaf, to season our soup.  (Or see ideas below on different seasoning ideas.)
  • The Cream Sauce: Made from butter, flour and milk, which we will mix up at the end of the cooking time.  Or see options below for a gluten-free and/or vegan alternative.
  • Kale: I also added in lots of fresh kale at the end, or you could sub in baby spinach or collard greens.
  • Salt & Pepper: Don’t forget ’em!

Cozy Autumn Wild Rice Soup Recipe in Stockpot

How To Make Wild Rice Soup:

I have included detailed instructions below for how to make this wild rice soup recipe either in the Instant Pot (pressure cooker), Crock-Pot (slow cooker), or on the stovetop.  But here are the basics. ;)

  1. Cook the base of the soup: Whichever cooking method you choose, we will simmer the base soup ingredients (veggies, rice, broth, seasonings) until the rice is cooked and tender.
  2. Make your cream sauce: Then during the last 10 minutes that the soup is cooking, prepare your cream sauce in a separate saucepan.  Melt the butter, whisk in the flour, then stir in the milk and cook — stirring frequently so that the bottom does not burn — until thickened.  The sauce should be very thick.  (Or skip this whole step and add in a can of coconut milk instead, which is vegan and also incredibly delicious in this recipe.)
  3. Add in the cream sauce and kale: And stir to combine.  Then taste and season with salt and pepper as needed. And…
  4. Serve warm: Preferably with a nice hunk of crusty bread, or some oyster crackers, or whatever sounds good. :)

Cozy Autumn Wild Rice Soup with Kale (Vegetarian)

Possible Variations:

Want to mix things up a bit?  Feel free to:

  • Add chicken: You can either add pre-cooked/shredded chicken.  Or add a chicken breast (or two) to the pot and let it cook along with the rice and veggies, then remove and shred it once it has cooked through.
  • Add more veggies: There are so many other veggies that would be great in this soup too, like cauliflower, butternut squash, parsnips, bell peppers…whatever sounds good!
  • Use a different seasoning: If Old Bay seasoning isn’t your fave, feel free to use any other blends that you like, such as:
  • Make it gluten-free: Feel free to use the vegan option below (it’s delicious!).  Or skip the roux (the butter/flour step) for the cream sauce, and just whisk 1.5 tablespoons gluten-free cornstarch into a saucepan of cold milk.  Heat the milk until it just barely reaches a simmer, whisking frequently, and the milk will thicken up.  Then add it to the soup.  As always, be sure to check that all of your other ingredients are certified gluten-free.
  • Make it vegan: Skip the cream sauce altogether and add in 1 (15-ounce) can of full-fat coconut milk instead.  To be honest, I love the coconut milk version even more than the dairy!

Cozy Autumn Wild Rice Soup Recipe (Vegetarian / Vegan / Gluten-Free)

What To Serve With This Soup:

I recommend serving this wild rice soup with:

Hope you enjoy this one, friends!

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Cozy Autumn Wild Rice Soup Recipe
4.8 from 273 reviews

Cozy Autumn Wild Rice Soup

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 8 servings 1x

Description

This Cozy Autumn Wild Rice Soup is wonderfully creamy and comforting.  See tips above for how to modify this recipe to be gluten-free and/or vegan, if you prefer.


Scale

Ingredients

  • 6 cups vegetable stock (or chicken stock)
  • 1 cup uncooked wild rice*
  • 8 ounces baby bella mushrooms, sliced
  • 4 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 ribs celery, diced
  • 1 large (about 1 pound) sweet potato, peeled and diced
  • 1 small white onion, peeled and diced
  • 1 bay leaf
  • 1 1/2 tablespoon Old Bay seasoning
  • 3 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups milk
  • 2 large handfuls of kale, roughly chopped with thick stems removed
  • Kosher salt and freshly-cracked black pepper

Instructions

Instant Pot (Pressure Cooker) Method:

  1. Combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf and Old Bay seasoning in the bowl of an Instant Pot pressure cooker.  Stir briefly to combine.
  2. Cover and set vent to “sealing”.  Cook on manual (high pressure) for 25 minutes.  Let the Instant Pot rest there for an extra 10 minutes (natural release).  Then carefully turn the vent to “venting” and release the remaining pressure (quick release).  Remove lid and discard the bay leaf.
  3. Meanwhile, during those final 10 minutes of pressure cooking, prepare your cream sauce on the stove.  In a medium saucepan, cook the butter over medium-high heat until melted.  Whisk in the flour until combined, and cook for 1 minute.  Gradually add in the milk, and whisk until combined.  Continue cooking, stirring frequently, until the mixture nearly comes to a simmer and has thickened.  (It should be very thick.)
  4. Add the cream sauce and kale to the soup, and stir gently until combined.  Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.
  5. Serve warm.  Or transfer to sealed container(s) and refrigerate for up to 4 days.

Crock-Pot (Slow Cooker) Method:

  1. Combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf and Old Bay seasoning in the bowl of a large slow cooker.  Stir briefly to combine.
  2. Cook on high for 4 hours or on low for 8 hours, until the rice is cooked and tender.
  3. Meanwhile, during those final 10 minutes of slow cooking, prepare your cream sauce on the stove.  In a medium saucepan, cook the butter over medium-high heat until melted.  Whisk in the flour until combined, and cook for 1 minute.  Gradually add in the milk, and whisk until combined.  Continue cooking, stirring frequently, until the mixture nearly comes to a simmer and has thickened.  (It should be very thick.)
  4. Add the cream sauce and kale to the soup, and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.
  5. Serve warm.  Or transfer to sealed container(s) and refrigerate for up to 4 days.

Stovetop Method:

  1. Heat (an extra) 1 tablespoon butter in a large stockpot over medium-high heat.  Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent.  Stir in the garlic and cook for an additional 1-2 minutes, stirring occasionally, until fragrant.
  2. Add in the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf and Old Bay seasoning.  Stir to combine.
  3. Continue cooking until the soup reaches a simmer.  Then reduce heat to medium-low, cover and simmer for 45 minutes, or until the rice is tender, stirring occasionally.
  4. Meanwhile, during those final 10 minutes, prepare your cream sauce in a separate saucepan on the stove.  In it, cook the butter over medium-high heat until melted.  Whisk in the flour until combined, and cook for 1 minute.  Gradually add in the milk, and whisk until combined.  Continue cooking, stirring frequently, until the mixture nearly comes to a simmer and has thickened.  (It should be very thick.)
  5. Add the cream sauce and kale to the soup, and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.
  6. Serve warm.  Or transfer to sealed container(s) and refrigerate for up to 4 days.

Notes

*As mentioned above, if you would like to skip making the cream sauce (butter, flour, milk), feel free to just add in a can of full-fat coconut milk instead.  It’s dairy-free and vegan, and absolutely delicious in this recipe!

*I used 100% wild rice (not a blend), which I love and recommend for this soup.  Cooking time may vary if you use a wild rice blend.

*Recipe edited from the original to make the milk/butter roux slightly less thick, per reader requests.  Enjoy!

This post uses Amazon affiliate links.

Vegetarian Cozy Autumn Wild Rice Soup from Gimme Some Oven

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420 comments on “Cozy Autumn Wild Rice Soup”


  1. Used crockpot instructions. Wasn’t soup at all, was a mushy gravy at best. Tasted good but consistency was off putting.


  2. This soup was delicious! I made it on a very cold winter day and I used broccoli instead of kale and I added chicken.


  3. Love this soup!! It is now officially our go-to cold weather soup. Delicious! I first made it in the crock pot and got and instant pot for Christmas, so I will cook it that way tonight for a friend. I’m wondering how long would i cook it for if I make the rice separately (so the instant pot would only have the veggies and broth)? I’ve had issues many times before with rice coming out weird consistencies, so I am going to cook it on its own and add it in to the soup with the kale.


  4. Loved the recipe! Though, I think I messed up by using regular rice……

  5. I used quinoa instead of rice (because I forgot to buy more rice and I had quinoa on hand) and I actually liked it even better! I’d recommend that substitute as well!


  6. I made this soup with chicken stock and I added shredded chicken breast. It was so good!!


  7. I made this soup on Sunday. It is literally one of the most delicious and comforting soups I have made. Thank you!!!


  8. I made this soup Tuesday, and am eating the leftovers now. So delicious! I used a combination of quinoa, brown and black rice, made it vegan with coconut milk and Better than Boullion vegetarian base. My niece picked out the mushrooms, but otherwise devoured it. This is definitely going into my regular rotation.

  9. Can you freeze this soup?

  10. I made this recently with some of the modifications (chicken broth, added chicken, used coconut milk, and gf flour in the creme sauce) that were mentioned in the recipe. We have eaten all of the leftovers and the soup was absolutely delicious! This recipe is going into my rotation of meals to make again. Thanks so much!!

  11. Love this recipe! Will make it again & again. Thanks for sharing

  12. This looks so good and I was so happy to see the substitution for dairy milk.


  13. I didn’t snap a picture but every one who ate it loved it. A friend wanted to know if she could move in with my family if I cooked like that all the time. My mom and brother thought I bought the soup and was trying to fool them. Giggles. It’s the best . I will definitely make this again

    Thank you!


  14. This soup is SO GOOD! Added some chicken, used spinach instead of kale and used the coconut milk – it was divine, and so easy!!!

  15. I made this for dinner & everyone is hungry. As instructed, I put the rice in the crock pot on high for 4 hours. The rice is nowhere near done & now I have hangry people, myself included, and no dinner we can eat. The instructions are not clear because first it says to cook the rice ahead of time, then it says put in uncooked rice, well which one is it. I am so annoyed right now, hopefully this will be done before midnight


  16. I made this soup using 1 can of coconut milk – my soup was visually not appealing (very dark both when coconut milk mixed in) and boyfriend complained it was too sweet. Would not make again.


  17. Delicious!


  18. This came out so good in the instant pot! I used almond milk instead of milk and Italian seasoning instead of old bay. YUM! For me, it wasn’t quite done after 25 minutes so I would do a half hour next time. My whole family loved it.


  19. Really delicious…I added cauliflower, broccoli, butternut squash and substituted spinach instead of kale. Love this recipe!


  20. This. Was. Delicious! My whole family loved it. It was even good for leftovers. I made the regular, stovetop version. Thanks for the recipe.


  21. I’ve made this recipe a number of times (using milk and coconut milk) and both are delicious. My personal favorite is using the roux, but you can’t go wrong either way.


  22. Delicious soup. Cut the Old Bay to 1 TBS. Used No-Chicken broth, almond milk and Melt brand vegan margarine. Great flavor!


  23. This is such a good soup! I love that you can add frozen chicken breasts too, and then just pull them out at the end to shred and add back. That’s what we did and it was a very hearty, filling soup. I will definitely be making it again. :)


  24. It took a little longer in prep, but OMG so worth it! I made it using my insta pot. Absolutely delicious. A keeper


  25. Absolutely delicious! I made it in the crock pot and added chicken, spinach, and butternut squash. Great to come home to on a cold night!

  26. I’m going to make this with coconut milk! Do you know about how many calories per serving?


  27. Made this in the slow cooker with coconut milk. Used turnips and chayote and acorn squash . Remarkable!


  28. Ali, the beautiful pic of your soup made me want to try it. Plus the fact that all the ingreds are what my husband and I like. It went together so easy, I used the stove top method. I don’t know how to add a pic but my soup looked just like yours and is another keeper for us.


  29. Omg. Thank you for this recipe. It’s the bomb of soups. I made it exactly like the recipe except I used 3 cups of chicken broth and 3 cups of chicken bone broth.


  30. Made on the stove with coconut milk and LOVED it. Next time I would maybe add the rice in for an extra 10 minutes before some other veggies but otherwise everyone loved it I will definitely make again!! :)


  31. Super yummy and very easy to make. My husband LOVED it.


  32. Took a bowl from the freezer and enjoyed for lunch yesterday. It is a great soup, hearty and delicious on these bitterly cold days. I made it with spinach rather than kale and a wild rice blend but otherwise followed the recipe. Friends and family approve so have just gone back to the recipe to make more today. Freezes well.


  33. My husband commented “this is the best soup you have ever made.” I made mine on the stove top using chicken broth and chicken stock. I didn’t change anything else. Will definitely make this soup again.


  34. This is my third time making the recipe, I used quinoa instead of wild rice and it turned out fantastic. In the past I have tried making it without rice, and with brown rice, but I found that adding brown rice made it too mushy. The quinoa held up perfectly though! I also went a lot heavier with a mix of spinach/kale that I had. The flavor gets a lot spicier/stronger after a day or two so beware!


  35. Made this tonight minus mushrooms and using the coconut milk. It was amazing! We’re stuck home due to snow in Seattle, and this hit the spot after playing outside in the cold all day.


  36. OH My Gosh! I LOVE this soup! I used organic free range chicken broth and the pioneer woman old bay recipe. I am going to keep a jar of old bay in the house, it doesn’t appear to have msg or any junk in it, and easier than making it myself. This is comfort food on steriods! I used coconut milk and a little gluten free flour to thicken. It made more than 3 quarts. so I shared some with my neighbor. So YUMMY! I toasted ezekiel bread english muffins into croutons, boy that was good. Thanks for the great recipe. I’ll post a picture.


  37. Made this soup two times in the last three weeks. Love it with the coconut milk!


  38. I made this soup last night for dinner and it was delicious! I couldn’t find wild rice at my local grocery store so I bought instant. I reduced the broth by 2 cup, but then ended up adding back 1 cup of water. It turned out great and I will definitely make this again!


  39. I made it soup in a crockpot. It is so good. Can I freeze it?


  40. Made this the other night – it was amazing. Great with corn muffins. Took the leftovers to work for two days. Thanks!


  41. Very delicious especially for not having no meat in it. definitely will make again


  42. I made this for a party last night and it was a hit! Nearly everyone had seconds and asked for the recipe! I used the coconut milk option and it made the final soup so luscious and creamy. This is headed straight into our regular dinner rotation. So, so good! Thank you!


  43. Best Wild Rice Soup recipe I have ever made. I have tried other recipes and none compare to this one. I made the soup with the Coconut Milk (I only had light coconut milk) and left out the mushrooms (because I don’t like them). I have made this many times because it is so good. I get requests from my family for this soup.

  44. I made this vegan by adding coconut milk instead of regular milk mixed with 2-3 tablespoons flour instead of making a roux and OMG IT’S SO GOSH DARN DELICIOUS! I also had no old bay and used 1 tablespoon creole seasoning instead and pure wild rice was a little pricey so I made it with a mix. Will be making this again soon!


  45. This was delicious! I used long grain brown rice (I could not find the wild rice) and simmered for 40minutes (as per the directions for the brown rice) and it came out great.


  46. I meant to give this 5 stars!

  47. Is this freezable?

  48. This was delicious! Didn’t change a thing. I love creamy, hearty soups like this that are loaded with vegetables. Will definitely make this regularly. Thanks for a great recipe!


  49. I was worried this soup might fall flat with just the old bay seasoning but is did not. I did add chicken and used coconut milk. I make soup every week for lunch. It was a nice change of pace for me.